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Boddington Stout fared better than some of their other beers gravity-wise during the war years. Even at its nadir in early 1919, it still had an OG of 1037º. When some of their beers were below 1030º.

By 1921, Stout was almost back to its pre-war level of 1054º, being just 3 gravity points lower. Interestingly, this left it at a similar gravity to London Stouts, while before the war it had been considerably weaker. It’s another example of the war erasing regional variations in strength.

There’s been quite a substantial change to the grist. In 1920 the amber malt was dropped and replaced by more pale malt. Surprisingly, this hasn’t had an impact on the beer’s colour. Otherwise, the grist is identical to previous versions.

Surprisingly, the hops are all foreign: Saaz (1918), Alost (1920) and Pacific (1920). And mostly reasonably fresh. Which was a change from the final years of the war, when their hops were becoming increasingly older.

1921 Boddington Stout
pale malt 5.75 lb 50.00%
black malt 0.25 lb 2.17%
high dried malt 4.25 lb 36.96%
No. 3 invert sugar 1.00 lb 8.70%
caramel 2000 SRM 0.25 lb 2.17%
Cluster 120 mins 0.75 oz
Strisselspalt 90 mins 0.75 oz
Saaz 30 mins 0.75 oz
OG 1051
FG 1015
ABV 4.76
Apparent attenuation 70.59%
IBU 26
SRM 38
Mash at 149º F
Sparge at 165º F
Boil time 120 minutes
pitching temp 61.5º F
Yeast Wyeast 1318 London ale III (Boddingtons)